Imagine biting into a warm, bakery-style cake with layers of buttery crumb topping, juicy blueberries, and a creamy cheesecake filling that melts in your mouth. That’s exactly what this Blueberry Cream Cheese Crumb Cake delivers. Perfect for breakfast, brunch, or dessert, this recipe combines the best of three worlds—soft vanilla cake, tangy cream cheese, and a golden cinnamon streusel topping.
This recipe is easy enough for home bakers yet tastes like something straight from a café pastry case. Whether you’re baking for a holiday, a family gathering, or simply to enjoy with a cup of coffee, this is the one blueberry cake you’ll make again and again.
Why You’ll Love This Blueberry Cream Cheese Crumb Cake
- Moist & rich – cream cheese keeps the cake soft and decadent.
- Bakery-style crumb topping – crisp, buttery, and cinnamon-kissed.
- Versatile – serve for brunch, dessert, or as a coffee cake.
- Freezer-friendly – make ahead and enjoy later.
- Crowd-pleasing – always a hit at parties and holidays.
Ingredients
For the Cake Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tsp flour)
For the Cream Cheese Layer
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
For the Crumb Topping
- ¾ cup all-purpose flour
- ½ cup light brown sugar, packed
- ½ tsp cinnamon
- ¼ cup unsalted butter, melted
Step-by-Step Instructions
- Preheat Oven – Set oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- Make the Crumb Topping – In a bowl, mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbs form. Set aside.
- Prepare the Cake Batter – In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Mix in sour cream. Sift dry ingredients and fold into the batter. Gently fold in blueberries.
- Mix the Cream Cheese Layer – Beat cream cheese, sugar, egg, and vanilla until smooth.
- Assemble – Spread half the cake batter into the pan, top with the cream cheese layer, then the remaining cake batter. Sprinkle evenly with crumb topping.
- Bake – Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean. Cool before slicing.
Pro Baking Tips (Expert Advice)
- Prevent blueberry sinking – Toss berries in a little flour before adding.
- Extra moist cake – Use room-temperature eggs and full-fat cream cheese.
- Golden crumb topping – Bake in the center of the oven, not too high.
- Storage – Store in an airtight container in the fridge for up to 5 days.
- Freezing – Wrap slices individually in plastic wrap and freeze for up to 2 months.
Variations & Substitutions
- Fruit swaps – Use raspberries, strawberries, or a berry mix.
- Gluten-free – Substitute a 1:1 gluten-free flour blend.
- Keto option – Use almond flour + erythritol as a sugar substitute.
- Vegan twist – Try dairy-free cream cheese and flax eggs.
- Nutty upgrade – Add sliced almonds or pecans on top of the crumb layer.
Serving Suggestions
- Warm with a dusting of powdered sugar.
- Pair with whipped cream or vanilla ice cream.
- Serve alongside fresh coffee or tea for the ultimate coffee-cake experience.
- Dress it up with a blueberry glaze for special occasions.
Nutrition (Per Serving, 1 slice out of 12)
- Calories: ~310
- Protein: 5g
- Fat: 14g
- Carbs: 40g
- Sugar: 22g
- Fiber: 2g
(Nutrition values are approximate and may vary depending on ingredients.)
FAQs (People Also Ask)
Q: Can I use frozen blueberries instead of fresh?
Yes! Use frozen blueberries straight from the freezer—do not thaw to avoid extra moisture.
Q: How do I stop blueberries from sinking to the bottom?
Toss them in a teaspoon of flour before folding into the batter.
Q: Can I make this crumb cake ahead of time?
Yes, it keeps well in the fridge for 3–4 days and tastes even better the next day.
Q: What’s the difference between crumb cake and coffee cake?
Coffee cake usually has a lighter streusel, while crumb cake features a thicker, chunkier topping.
Q: Can I double the recipe?
Absolutely. Use a 9×13-inch pan and adjust baking time to 60–70 minutes.
Final Thoughts
This Blueberry Cream Cheese Crumb Cake is more than just a recipe—it’s comfort food baked to perfection. With its creamy cheesecake center, buttery crumb topping, and juicy blueberries, it’s a guaranteed showstopper. Whether for brunch, dessert, or a cozy weekend treat, this cake is sure to become a family favorite.
